Debi and Gabriele's Green Gazpacho

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups seedless green grapes
  • 3 scallions, roughly chopped
  • 1 1/2 English cucumbers, peeled and cut into chunks
  • 1 clove garlic
  • 1 small bunch fresh parsley (leaves only)
  • 1/2 avocado, cut into chunks
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Kosher salt and freshly ground pepper
  • 1/4 cup sliced almonds, toasted
Directions
  • Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.

  • Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

  • Photograph by Levi Brown


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    Recipe courtesy of Food Network Kitchen